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These are all from Missouri Conservation recipe book. I have had good luck with those.
8 doves, cleaned and picked
3 T. olive oil or bacon drippings, heated
Brown doves on all sides in oil or drippings in heavy iron skillet.
1/2 cup sherry or dry red wine
1/2 cup olive oil
2 T. Worcestershire sauce
1/2 tsp. salt
Instructions:
Add all ingredients to doves. Cover skillet with tight lid. Simmer over a low heat (liquid should never boil) for 1 1/2 hours or until tender.
Serve with brown and wild rice.
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